SCALLOPS IN WHITE WINE & SAFRAN SAUCE

This is for you Fish-lovers.

Ohh Scallops I love you! This -in my eyes- very noble dish is the perfect dish to impress your guests and for elegant locations. Need to impress parents-in-law or show your friends you can cook more than Spaghetti Bolognese? Here you go my little chef-friends.

What do you need?

  • 1 scallop pp
  • Red & black pepper
  • Salt
  • 1 bottle of white wine
  • Crème fraîche
  • whipped cream
  • Some Safran
  • 1 carrot
  • 1 garlic clove pp
  • 1 onion
  • 1 sweet potatoes pp
  • Some nutmeg
  • Some seatank as decoration

What do you do?

Peel the garlic, onion, carrots and sweet potatoe.

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When peeled start frying them with some butter, olive oil – stamp than in the very end. The seetank you can even eat rare – but I like it warm instead. You can preheat it like this (see picture below).

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For the sauce you fry in butter and oil: The carrots, onion, garlic and mash it after you deglaced it with white wine. Adjust some cream and crème fraîche and adjust safran, salt & pepper.

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When you wanna be professional preheat the plates, as the dish gets cold very early. Have some helping hands – good friends are (in exchange for food) always glad to help you!

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Arrange the mashed poatoes like this on the plate while you fry the scallops in the pan.

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Looks yum so far, don’t you think? When they are ready, deglace them with some white wine, salt and pepper them.

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Some people wonder whether it’s really me cooking the food and taking the pictures. Here is the proof 🙂 Of course I cook everything by myself and always with love!

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The next step is to adjust the sauce – as it shall pleasure the eye don’t use too much of it.

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YAY the fun part: Decoration. Red pepper is always your friend when it come to colorful arrangement. The seatank looks awesome, too, right?

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Now arrange the scallop and adjust some safran.

Voilá!

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I really hope you like it!

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